Chettinad Pepper Crab Masala

Chettinad cuisine is known for its aromatic, tasty and spicy non-vegetarian dishes in South India (Tamilnadu). Lip-smacking Chettinad Pepper Crab Masala is a treat for all seafood lovers with its freshly ground spices that liven up your senses.

Chettinad cuisine is one of the spiciest cuisines in India and brilliant varieties of delicacies. The preparation and presentation is simple with a complex blend of well-balanced authentic flavors. The fiery base or gravy is best served in a dry like gravy, as the moisture content reduces sufficiently to intensify flavors.

The ingredients used in this Chettinad Pepper Crab Masala imparts a unique flavor with all the freshly ground spices and the aromatic fresh curry leaves. This gravy enhances the taste and nutritional value of the crab itself.

Crab contains incredible health benefits as it's packed with nutrients, essential fats, and minerals that our body needs to function normally. From selenium, omega-3 fatty acids to protein and vitamin B is a good addition to your diet. The combination of ginger, garlic and pepper along with crab also treats cold and throat infections. For more health benefits of crab please click here.

Most of the chettinad cuisine non-vegetarian dishes are eaten with rice or rice based accompaniments such as Dosa, appam, idiyappam and idli. This Chettinad Pepper Crab Masala is a perfect dish to enjoy when combined with steamed rice.Their meals are also accompanied with sips of buttermilk to tone down the heat. Trust me this combination will take you straight to the foodie heaven:)

The toughest part is keeping your hands clean as you eat it. Plenty of napkins is recommended, please no cracking tools. Indians use their strong teeth to crack the shell and fingers as tools. The more messy the better for you to enjoy this finger-licking crab masala is the right way to relish it thoroughly and leisurely.

PREP TIME

15mins

COOK TIME

20 mins

TOTAL TIME

35 mins

Category:Main, Gravy

Cuisine: South Indian (Chettinad)Level: MediumSpice: High

Serves: 4

Nutrition Facts

Servings4.0

Amount Per Serving

calories282

% Daily Value *

Total Fat 14g

22%

Saturated Fat 5g

26%

Monounsaturated Fat 5g

Polyunsaturated Fat 2g

Trans Fat 0g

Cholesterol140mg

47%

Sodium861mg

36%

Potassium640mg

18%

Total Carbohydrate8g

3%

Dietary Fiber3g

10%

Sugars3g

Protein30g

60%

Vitamin A

10%

Vitamin C

24%

Calcium

2%

Iron

11%

* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

2. In a dry pan on low heat, add all the Chettinad masala ingredients and roast for few minutes until it releases aroma. Cool and grind to a powder consistency.

3. In the same pan on medium heat, pour in 1 tablespoon of oil. Once heated, add peppercorns and cumin seeds to splutter. Add ginger, garlic, chopped onions and saute until translucent.

3. Add turmeric, chilly, coriander powder and the freshly ground chettinad masala to the above and give it a good stir.

4. Now add the chopped tomatoes and cook until wilted. Remove from heat and cool. To this add the grated coconut and grind to paste for the masala.

5. In the same clean pan on medium heat add the remaining 1 tablespoon of oil, once heated add the mustard seed and 1/4 teaspoons of peppercorn to splutter. Add 1 strand of curry leaves and the masala paste.

6. Cook it stirring occasionally until it turns brown. Gently drop the crab and stir for the masala to coat well onto the crab. Cover with a lid and cook for 10-15 minutes.

7. The crab tends to ooze out the moisture, you may add few spoons or approximately 1/4 cup of water if required to prevent from burns. Cook until the moisture evaporates and to see a gravy consistency. Crab takes approximately 10-15 minutes to cook depending on its size. Add remaining 1 strand of curry leaves as garnish and remove from heat.

8. It is best served hot with steamed rice, roti or idly:)

NOTES AND TIPS

1. Wash the Crab and remove unwanted gills if any and rub well with turmeric and rock salt to clean. I always have the outer shell and internal parts removed. Remember the meat is white and remove anything that is discolored. Wash again with clean water and pat dry with a paper towel. I also like to pull off the legs and claws for the crab meat to absorb the masalas more efficiently.

2. You may substitute the Chettinad masala with garam masala but it will have subtle change in flavor. Roasting the whole spices in low heat helps draw out fat-soluble flavor compounds and triggers complex reactions that improves their aroma.

3. Some crabs tend to be a little salty so watch out for your salt quantity. You may reduce the spice level by reducing the chilly powder quantity.